potato wedges

Healthier than fried, these chunky wedges are a true delight and perfect for busy weeknight meals. They&#039;re so good, they taste like the ones you&#039;d get from a restaurant.

Best EVER Potato Wedges

oz waxy potatoes ((about 4 large potatoes))

paprika

garlic powder

onion powder

sea salt

black pepper

low-fat cooking spray (or olive oil)

Preheat the oven to 400F/200C.

Wash the potatoes to get rid of any dirt (there&#039;s no need to peel them).

Cut the potatoes in half lengthwise. Place each half flat-side down and cut each half lengthwise again. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges.

Add the wedges to a large mixing bowl. Spray with low-fat cooking spray (or If using olive oil, drizzle with about two tablespoons olive oil) then toss everything together to coat.  Season well with salt and pepper.

Spread the wedges in a single layer over a large baking sheet lined with nonstick foil and bake for 35 to 40 minutes, or until golden and cooked through.

Remove from the oven and while they are still hot, season with salt to taste.

https://embed.mediavine.com/videos/psmezdirkktyykppank0

This super simple recipe for Seasoned Baked Potato Wedges is a great recipe for fussy kids.  It turns an ordinary potato into delicious, homemade wedges that will top any frozen, oven fry by a mile!

Seasoned Baked Potato Wedges

Everyone loves these ultra crispy baked potato wedges! This recipe is easy and turns out perfectly every time. Make these potato wedges whenever the French fry craving strikes! Recipe yields 6 servings.

Ultra Crispy Baked Potato Wedges

Russet potatoes (6 smallish

olive oil

fine sea salt

parsley,

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you&#8217;ll end up with 8 wedges per potato; make sure they are about the same thickness and size).

Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Let them soak for 10 minutes.

Drain the potatoes and lightly pat them dry with a lint-free tea towel. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top.

Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan. (If they don&#8217;t all fit in an even layer across your pan, you&#8217;ll need to use two pans for this recipe—divide them evenly across both pans, and rotate the pans when you flip the potatoes halfway through baking. They may be done baking earlier than specified below so keep an eye on them toward the end.)

Bake for 30 minutes, then flip the wedges over (use a spatula and you should be able to flip several at a time). Arrange them in an even layer and return the pan to the oven.

Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 25 to 30 more minutes (the fries near the outside of my pan were done at 25, so I removed them and put the pan back in the oven for 5 more minutes to finish off the rest).

Sprinkle with parsley, if desired, and serve while hot.

I made theses fries tonight! They turned out great! Nice and crispy with lots of flavor! I don’t try new recipes very often (not much of a cook) but these yummy and your directions were simple and easy to follow! Thank you!

This was a decent base recipe but I made  changes to the spices to add interest to the flavor pallet. I'm big on utilizing whole spices to bump up flavor.

I added whole dried curry leaves, my own dehydrated garlic, cumin seeds coriander seeds, mustard seeds, whole dried turmeric root &amp; spicy Hungarian paprika to the already listed spices, and crushed them together very finely.

I also brined the potatoes using warm water &amp; a fair amount of salt for 15 minutes before seasoning &amp; baking to leech out pesticides, make the insides of the wedges more tasty, and to increase crispiness.

Turned out phenomenal. Once out of the oven, I loaded them up with diced, sweet red peppers, extra aged white cheddar, parmesan &amp; asiago cheeses, m lted all, then served with fresh salsa &amp; ultra thick European sour cream - the real stuff.

Delicious &amp; very filling for dinner  I grew up vegetarian &amp; have always loved using spices &amp; other ingredients to make already delicious food even more spectacular.

My wife and I love your recipes! We're being better about eating more plant-based diets. Going plant-based doesn't mean gloppy things filled with cheese. I like your approach and creativity. 

Note that I also really like Jose Andres' new cookbook: Vegetables Unleashed.

Keep up the excellent work!

I made them with Yukon gold and they were delish ! Everyone loved them !

These were FAB! Wish I had been brave and made them for the Super Bowl party over the weekend. They're super easy and I had everything in the pantry for a weeknight dinner. Yum.

I have made potato wedges before, these tasted better than my previous wedges. Soaking in hot water makes a huge difference. Thanks!!!!!

These fries turned out great!  The best I’ve found yet and it’s a keeper.  Thank you for all your efforts on putting together such great recipes.

Turned out great! I've made potato wedges before but it turns out I was doing it all wrong. These take a little longer but are totally worth the time. I enjoyed your writing too :) I'll be back for more vegetarian meal ideas and tips, thanks!

I followed this recipe to a tee (except I used red skin potatoes, because that is what I had in the kitchen), and they turned out fantastic!  The first time I try a recipe, I usually follow it very closely.....then afterwards think of changes, embellishments or edits for the next time depending on my preferences, likes and dislikes.  However, I will not be changing this recipe at all.  Just like you said, the outside was crispy and flavorful, and the inside was soft and meaty.

The best home made wedges I have ever made. Just like stated in the recipe, they are ulta crispy! I made mine without oil (just added seasoning) so I didn't think think they could get crispier than McDs fries but they exceeded my expectations. These tasted better than any restaurant-purchased wedges! Thank you for my new favorite recipe!

This recipe kicked butt! Perfect all around, I wouldn't change a thing.

These are amazing! I’ve made them several times and they were a big hit every time!

Make these all the time- so easy and delicious!

These were delicious, I didn't add as much salt or seasoning! I used pretty small potatoes so they were done in 50 minutes total! Very yummy!

My go to potato wedges recipe! Thank you!

1 change I've made is that I arrange the potatoes standing skin side down to avoid having to flip them :)

This is so good!! Tried it today and I added some cayenne as a spice to kick it up a notch! 

Thanks for the tip

Whoa!  I made these today for first time and will make them again. Many times!  Followed exactly but since we are unable to go to the store had to use some some sad looking russets and an old Yukon gold. What a transformation!

This recipe was great! Worked really, really well.  We had recently tried a couple different recipes and the fries stick, do not get crispy, etc.  The hot water soak really helped.  Thank you!

I rarely leave a comment on recipes I try, but I'm absolutely OBSESSED with these potatoes! The first time I tried them, I followed the recipe exactly but cut the potatoes into little cubes and once they were baked, I used those as the base for a breakfast casserole I was making for the day after Thanksgiving. I got so many compliments on the potatoes in the recipe and made them again a week later as wedges. My college roommates loved them, too, and they were gone within 30 minutes! Thank you, Kate!

https://content.jwplatform.com/videos/aKtSHPwN.mp4

Watch how to make the best potato wedges in this short recipe video! These potato wedges will be a big hit at game day parties and weeknight dinners.

Crispy Baked Potato Wedges Recipe

Air Fryer Potato Wedges are so crispy and perfectly seasoned!

Air Fryer Potato Wedges

potatoes

cayenne pepper ((optional))

tsp sea salt

tsp black pepper

Parmesan cheese

Tbsp chopped parsley

Place raw potato wedges in a bowl and add cold water and 2 cups of ice cubes. Let them soak for at least 30 min then drain them and pat them dry with paper towels.

Preheat Air Fryer if it is recommended for your model.

In a large bowl or ziplock bag combine olive oil, paprika, garlic powder, cayenne pepper, salt, and black pepper. Add the potato wedges and toss to coat the potatoes with the seasoning.

Place wedges in the basket of the air fryer and cook for 15 minutes at 400F (200C). Shaking the basket every 5 minutes. Depending on your Air Fryer you might have to fry them in batches.

In a bowl combine grated Parmesan cheese and parsley if using. Transfer cooked wedges to the bowl and toss until coated with the topping. Serve with ketchup or sour cream on the side.

Crispy Air Fryer Homemade Potato Wedges - Seasoned with herbs, these Potato Wedges are perfectly crispy on the outside and soft on the inside. Quick, easy, inexpensive and a healthier alternative to the store bought or deep fried potatoes wedges.

Crispy Air Fryer Potato Wedges

potatoes (16-18 wedges)

tbsp oil

tsp garlic salt

tsp rosemary

tsp smoked paprika

tsp parsley

oregano

https://mediavine-res.cloudinary.com/video/upload/quzbfre1evdaeu5lyz9p.mp4

Homemade Crispy Air Fryer Potato Wedges recipe, here you go!!! Seasoned with herbs, these Potato Wedges are perfectly crispy on the outside and soft on the inside. Quick, easy, inexpensive and a healthier alternative to the store bought or deep fried potatoes wedges. Vegan. Gluten-Free.

Best appetizer or side dish for any meal, including breakfast!

Crispy Baked Potato Wedges

russet potatoes (skin on)

Parmesan cheese (grated)

parsley

salt

Preheat oven to 425°F.

Wash potatoes and cut into wedges (depending on size, 8-10 wedges each).

If time allows, soak potato wedges in cold water at least 30 minutes. Drain and dry very well with a kitchen towel or paper towels.

Toss potatoes with remaining ingredients until well coated.

Place potatoes, skin side down, on a large baking pan and bake until tender and browned, about 45-50 minutes.

Crispy Potato Wedges are the perfect side dish. Russet potatoes are cut into wedges and tossed in olive oil, an incredible seasoning blend and pecorino Romano before roasting. Serve with your favorite dipping sauce!

Crispy Potato Wedges

all-purpose seasoning salt

parsley flakes

mayonnaise

ketchup

sriracha

Preheat your oven to 425° and line a...

Preheat your oven to 425° and line a rimmed metal baking sheet with foil.

In a large bowl, add potato wedges, oil,...

In a large bowl, add potato wedges, oil, season salt, parsley, black pepper and cheese. Use a rubber spatula to toss well until coated.

Spread the potatoes out evenly on the prepared...

Spread the potatoes out evenly on the prepared pan and roast on the middle rack for 20 mintues.

After 20 mintues, carefully remove and flip each...

After 20 mintues, carefully remove and flip each potato wedge before sliding the pan back in the oven for 15 more minutes.

Meanwhile, in a bowl combine mayo, ketchup and...

Meanwhile, in a bowl combine mayo, ketchup and the sriracha to taste.

Before serving, taste a potato wedge and season...

Before serving, taste a potato wedge and season with salt if needed. Serve the crispy potato wedges with a sprinkle of cheese. the minced parsley and dip in the fry sauce, ketchup or ranch!

Recipe video above. Crunchy wedges seasoned so they taste like the wedges you can get from the freezer section at the supermarket!  I found that the trick to make crunchy wedges is to use the right amount of oil. Too much results in soggy wedges and the seasoning comes off!

tsp onion powder ((or sub with more garlic powder))

tsp pepper

Sour cream and

Sweet chili sauce

Other options: Ketchup, tomato sauce, aioli, mayo, yogurt, BBQ sauce, relish

Avocado Dipping Sauce

Preheat oven to 220°C/430°F (200°C/390°F fan/convection)

Mix the Seasoning ingredients.

Cut the potatoes in half lengthwise, then cut each half into 4 &quot;wedges&quot; (so you get 8 pieces from each potato). If your potato is small/medium, just cut into 6 wedges.

Place potatoes in a large bowl, drizzle over oil and seasoning. Toss with hands.

Spread out on tray, ensuring cut side lies flat on the tray.

Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.

Serve immediately!

Dipping sauces: Classic Aussie way is with sour cream and sweet chilli sauce. Otherwise, try tomato sauce/ketchup, BBQ sauce, yogurt, ranch, aoli.

The Best Potato Wedges are so easy to make at home and rival any restaurant! Baked in a simple seasoning mix, they come out perfectly crisp and tender every time. Air fryer option!

The Best Potato Wedges

garlic garlic

smoked paprika

vegan parmesan, I used Violife brand

Preheat the oven to 425 degrees F and lightly grease a large baking pan with oil.&nbsp;

Scrub the potatoes clean. On a cutting board, slice in half lengthwise. Then cut those halfs into thirds or fourths, lengthwise, at an angle, depending on the size of your potatoes.

Place the sliced potatoes and all the rest of the ingredients in a large resealable bag (alternatively, use a large bowl.) Seal the bag, then shake to coat the potatoes with the seasonings. 

Spread the potatoes over the prepared baking sheet, and bake for about 35 minutes, flipping them once halfway through. When they are easily pierced with a fork and golden on the outside, they are done. Sprinkle some grated vegan parmesan on top, if desired, and serve with ketchup for dipping. Enjoy!

Follow the instructions above up until the baking part. Since air fryers are rather small, I only air fry 1/2 at a time. Place the coated potato wedges in the air fryer, some overlap is okay, and cook at 400 degrees F for 15 minutes. Shake, then bake for another 10-15 minutes, until they reach a desired crispiness without being burned. Shake and check on them every 5 minutes or so.

Air fryer option

Potato wedges are the ultimate easy side dish - just slam them in the oven and forget about them until hunger strikes.

Potato wedges

salt and black pepper

rosemary, chopped,

garlic,

Old Bay seasoning is the star of this crispy air fryer potato wedge recipe. 

Air Fryer Potato Wedges Recipe

russet potatoes (about 3 large)

vegetable oil, divided

kosher salt,

Old Bay seasoning

Ketchup, mayonnaise, or onion dip,

Cut 2 pounds russet potatoes into 1/2-inch wedges (about 8 wedges per potato). Transfer to a large bowl and add enough cold tap water to cover the potatoes by 1 inch and soak for 20 minutes. 

Drain the potatoes and pat dry with a clean kitchen towel. Wipe out the bowl, then return the potatoes to the bowl. Add 2 tablespoons of the vegetable oil and 1 teaspoon kosher salt and toss until evenly coated. Add all potato wedges to air fryer basket in an even layer (it&#x27;s OK if they stack). Air fry for 20 minutes, shaking halfway through. The potatoes will be golden in spots. 

Transfer the wedges back to the bowl. Add 1 tablespoon Old Bay seasoning and the remaining 1 tablespoon vegetable oil and toss until well-coated. Return to air fryer and cook, shaking halfway through, until tender inside, deep golden-brown outside, and crisp along the edges, 10 to 15 minutes more. Serve immediately with a dipping sauce of your choice.

These oven-baked potato wedges are an easy, delicious side dish or snack! Serve them with a sprinkle of parsley, Parmesan cheese, and your favorite dipping sauce.

Baked Potato Wedges

sea salt (more

¾ teaspoon smoked paprika

parsley (optional, for sprinkling)

Parmesan cheese (optional,

Tartar Sauce (ketchup, and/or mustard,

Preheat the oven to 425°F and line two baking sheets with parchment paper.

In a large bowl, toss the potatoes with the olive oil, garlic powder, salt, onion powder, smoked paprika, and several grinds of pepper, and spread evenly on the baking sheets. Roast 40 to 45 minutes, or until tender and golden brown around the edges, flipping the potatoes and rotating the pans in the oven around the 20 minute mark. The timing will depend on the size of your potatoes.

If using, sprinkle with the parsley and Parmesan cheese. Season with more salt and serve with desired dipping sauces.

Wondering how to cut potato wedges? Here's a step by step guide and video that shows you exactly how to make potato wedges.

How to Cut Potato Wedges

potato

Place the potato on its side and using a large chef’s knife, slice it in half lengthwise.

Place the cut side of the potato down onto the cutting board, and cut it in half again to create quarters.

Place each potato quarter cut side up, then slice down the center of the quarter to create a wedge. This makes for 8 wedges per potato.

https://www.youtube.com/watch?v=FNwuFfisooE

Wondering how to cut potato wedges? Here’s a step by step guide and video that shows you exactly how to make potato wedges.

POST: https://www.acouplecooks.com/how-to-cut-potato-wedges

STEP BY STEP:
Place the potato on its side and using a large chef’s knife, slice it in half lengthwise.
Place the cut side of the potato down onto the cutting board, and cut it in half again to create quarters.
Place each potato quarter cut side up, then slice down the center of the quarter to create a wedge. This makes for 8 wedges per potato.

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If you have a craving for French fries, but want something healthier that comes together in no time, these microwaved potato wedges are the perfect solution! Make them in 10 minutes for a perfect side dish or great snack. Yes potatoes can be snacks!

Quick and Easy Potato Wedges

tsp ground paprika

Italian seasoning

tsp salt

Parmesan cheese (to taste)

Rinse and scrub potatoes so there is no dirt on them.

In a mixing bowl (you will be tossing potato wedges in this bowl so make sure it is somewhat deep) combine olive oil, garlic powder, paprika, Italian seasoning, and salt.

Slice potatoes lengthwise into desired size (I cut mine into eighths).

Place slices into bowl with seasoning and toss to coat.

Lay coated potato wedges in a microwave safe casserole dish and microwave on high power for about 5 minutes.

Remove (be careful dish will be hot), flip potato wedges and microwave on high for an additional 5 minutes or until tender.

Sprinkle with grated Parmesan cheese, enjoy!

Leave the potatoes to crisp up in the oven while you make the harissa-spiked beef chilli. Sprinkle with feta and the chopped fresh herbs and&#8230; Voilà. Wondering what to do with the remaining harissa? We’ve got some nifty ways to use up leftover harissa in our collection.

Harissa beef and crispy potatoes

Olive oil

potatoes,

red onions,

British lean beef mince

tin chopped tomatoes

harissa paste

feta, crumbled

tbsp chopped fresh mixed parsley, mint and coriander

Heat the oven to 200°C/180°C fan/gas 6. Put 2 tbsp oil in a medium shallow roasting tin and put in the oven to heat up. Add the potatoes and onions to the tin, then roast for 30 minutes or until golden, turning occasionally.

Meanwhile, heat another 1 tbsp oil in a large saucepan and brown the mince over a medium heat, then add the chopped tomatoes and 150ml cold water. Bring up to the boil, then reduce to a simmer. Stir in the harissa, season, then simmer gently for 20 minutes.

Heat the grill to medium, spoon the beef mixture over the potatoes, sprinkle over the feta, then grill for 5 minutes. Sprinkle with the fresh herbs to serve

It&#039;s all about the seasoning! These quick and easy Air Fryer Potato Wedges are the perfect side dish to any meal but hearty enough to be a meal of their own! 

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Top Tags

Best EVER Potato Wedges

Ultra Crispy Baked Potato Wedges

Air Fryer Potato Wedges

Crispy Air Fryer Potato Wedges

Crispy Baked Potato Wedges

Crispy Potato Wedges

Seasoned Baked Potato Wedges

The Best Potato Wedges

Best EVER Potato Wedges

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The most viewed potato wedges recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine